Smooth rich chocolate pudding, served in espresso cups and flavoured with coffee and Irish Cream liqueur. A perfect meal ender.
1/4cuphalf and half (10%) cream
1Tbspespresso or strong brewed coffee
1TbspIrish Cream Liquor
Whipped cream, for topping
Combine all ingredients in a small saucepan. Set heat under pan to low. Using a whisk, heat, whisking constantly, until chocolate melts and mixture thickens, about 10 minutes. DO NOT ALLOW TO BOIL! *Mixture will thicken at around 170 F, so if you have an instant read thermometer, check the temperature frequently to asses when you are nearing that point. No thermometer? Watch for when your whisk starts to leave marks in the mixture. If you cook a tad long and you get some lumps, you can pour through a fine sieve to remove.
Immediately pour in to serving cups and refrigerate at least 2 hours before serving topped with a dollop of whipped cream.